9. Know the difference in food value between whole milk and skimmed milk.
10. Be able to boil or coddle or poach eggs properly.
11. Be able to select meat and prepare the cuts for broiling, roasting and stewing OR be able to clean, dress and cook a fowl.
12. Be able to make two kinds of quick bread, such as biscuits or muffins.
13. Be able to plan menus for one day, choosing at least three dishes in which left-overs may be utilized.
REFERENCES:
"The Junior Cook Book," Girl Scout Edition, Clara Ingram, Barse and Hopkins.
"Fun of Cooking," C. F. Benton, Century.
"Boston Cooking School Cook Book," Little.
"Hot Weather Dishes," S. T. Rorer, Arnold and Co.